Tuna Noodle Casserole

Name: Tuna Noodle Casserole
Ingredients: Kosher salt; 6 ounces wide egg noodles; 2 tablespoons unsalted butter; 6 scallions (white parts sliced, green parts finely chopped); 3 stalks celery, thinly sliced, plus 2 tablespoons chopped leaves; 1 12-ounce can fat-free evaporated milk; Freshly ground pepper; 1 cup frozen peas and carrots; 1 cup frozen peas and carrots; 1 tablespoon dijon mustard; 1/2 cup light sour cream; 3/4 cup shredded low-fat monterey jack cheese (about 3 ounces); 1 5-ounce can water-packed tuna, drained and flaked; 1/4 cup panko breadcrumbs

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INGREDIENTS

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Kosher salt

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6 ounces wide egg noodles

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2 tablespoons unsalted butter

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6 scallions (white parts sliced, green parts finely chopped)

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3 stalks celery, thinly sliced, plus 2 tablespoons chopped leaves

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1 12-ounce can fat-free evaporated milk

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Freshly ground pepper

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1 cup frozen peas and carrots

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1 cup frozen peas and carrots

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1 tablespoon dijon mustard

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1/2 cup light sour cream

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3/4 cup shredded low-fat monterey jack cheese (about 3 ounces)

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1 5-ounce can water-packed tuna, drained and flaked

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1/4 cup panko breadcrumbs

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